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Recipe

Reduced-Fat Chicken Pot Pie

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Relax, you can still enjoy homemade chicken pot pie taste made extra easy--and easy on your waistline.

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Member Reviews ( 17 )

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PREP TIME 16 Min
TOTAL TIME 46 Min
SERVINGS 6

1: cup cut-up cooked chicken

1: bag (1 pound) frozen mixed vegetables, thawed

1: can (10 3/4 ounces) condensed 98% fat-free cream of chicken soup

1: cup Reduced Fat Bisquick® mix

1/2: cup fat-free (skim) milk

1: egg

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1 Heat oven to 400ºF. Mix chicken, vegetables and soup in ungreased 2-quart casserole.
2 Stir remaining ingredients with fork until blended. Pour into casserole.
3 Bake uncovered about 30 minutes or until golden brown.

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Nutrition Information:

1 Serving (1 Serving)

Calories 200

(Calories from Fat 55 ),

Total Fat 6 g

(Saturated Fat 2 g,

Cholesterol 60 mg;
Sodium 680 mg;
Total Carbohydrate 27 g

(Dietary Fiber 4 g,

Protein 14 g;

Percent Daily Value*:

Vitamin A 68 %;
Vitamin C 2 %;
Calcium 6 %;
Iron 10 %;

Exchanges:

1 Starch;
2 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 17 Reviews View All

Posted 5/2/2010 7:32:26 PM REPORT ABUSE yseta said:

Rating:

This is one of my favorite recipes, a great update over the original quick chicken pot pie, which I have used for -- wel not quite centuries. I add mushrooms, fresh carrots, frozen peas, and other veggies as I have them. Family LOVES it.

This reply was: Helpful Inspiring

Posted 2/16/2010 8:10:23 PM REPORT ABUSE Katchka1 said:

Rating:

Looks and smells delicious! Incredibly easy to make! Everyone loved it...including my 3 year old!

This reply was: Helpful Inspiring

Posted 9/17/2009 7:03:01 PM REPORT ABUSE bridgetbakes said:

Rating:

This is so yummy, my picky kids could not get enough. I actually made it with a can of progresso chicken rotinni soup and a can of peas...the noodles were yummy to add and it provided the extra salt needed. If you try this be sure and drain both cans. MMMM MMMM MMMM!

This reply was: Helpful Inspiring